Schnitzel is one of my family’s most favorite dishes all year, but especially during Passover. With very small changes (as in, use matzah meal and almond flour instead of bread crumbs), this dish is 100 percent Passover-friendly. And it’s so satisfying as the week of Passover eating lags on and you are craving some serious eats, not matzah slathered in whipped cream cheese for, like, the 20th time.
- When dredging anything (like chicken or eggplant), set up a work station before you start cooking. Two (or three, depending on the recipe) large shallow bowls or Pyrex dishes are ideal for the egg and bread crumb steps. Dredge all your pieces, place them on a baking sheet lined with parchment, and then start frying.
- Don’t overcrowd the pan or the chicken will not brown properly. Fry 2-3 cutlets at a time, depending on their size and the size of your pan.
- After you are done frying, sprinkle with an additional pinch of salt while it’s still hot.
- To reheat, place on a wire rack on top of a baking sheet in an oven heated to 250 degrees for 10-15 minutes.
Source: Jewish Living